Description
Red Velvet Cheesecake Cake
Ingredients:
For the Red Velvet Cake:
2 ½ cups (310g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cocoa powder
½ teaspoon salt
1 cup (240ml) buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ cup (115g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
2 large eggs
2 tablespoons red food coloring
For the Cheesecake Layer:
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C) and grease two cake pans. To make the cheesecake, beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing well. Pour into a lined cake pan and bake for 25 minutes. Let cool completely. For the red velvet cake, whisk flour, baking soda, cocoa powder, and salt. In another bowl, mix buttermilk, vanilla, and vinegar. Beat butter and sugar until fluffy, then add eggs one at a time. Mix in red food coloring, then alternate adding dry and wet ingredients. Divide into two pans and bake for 30 minutes. Let cool. For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla. Assemble by layering red velvet cake, cheesecake, and another red velvet layer, then frost and decorate with strawberries. Enjoy!
#RedVelvetCake #Cheesecake
Step-by-Step Guide
1. Prepare the Cheesecake First: This layer needs the most time to cool. Line the bottom of an 8-inch springform pan with parchment. Beat the softened cream cheese and sugar until perfectly smooth. Add eggs one at a time, then vanilla. Pour into the pan and bake at 350°F for 25 minutes until just set. Cool in the pan, then refrigerate for at least 4 hours or overnight.
2. Make the Red Velvet Cakes: Grease and line two 8-inch round cake pans. Whisk dry ingredients. In a jug, combine buttermilk, vanilla, and vinegar. Cream butter and sugar, then beat in eggs. Stir in food coloring. Add dry and wet mixtures alternately, starting and ending with dry. Divide batter evenly and bake for 30 minutes. Cool completely in pans.
3. Frosting & Assembly: Beat cream cheese and butter until lump-free. Gradually add powdered sugar, then vanilla. To assemble, place one red velvet layer on a plate. Invert the chilled cheesecake, remove parchment, and place it on the cake. Top with the second cake layer. Apply a thin “crumb coat” of frosting, chill for 20 minutes, then apply the final, thick layer of frosting.
Serving Suggestions
Serve slices chilled for clean cuts. Garnish with fresh strawberries, raspberries, or white chocolate shavings. A drizzle of raspberry coulis or a dollop of whipped cream on the side complements the rich flavors perfectly. This cake is ideal for celebrations like Valentine’s Day, birthdays, or Christmas.
How-to Summary
Create this stunning dessert by baking a creamy vanilla cheesecake and two layers of vibrant red velvet cake. After all components are thoroughly cooled, stack them with a generous layer of homemade cream cheese frosting between and all over. The result is a show-stopping, moist, and decadent cake that combines two classic desserts in one.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. Bake the cheesecake and cake layers up to 2 days in advance. Wrap them tightly in plastic and refrigerate (cheesecake) or keep at room temperature (cake layers). Assemble and frost the day you plan to serve.
Why did my cheesecake layer crack? Overmixing after adding eggs incorporates too much air, and overbaking causes cracking. Ensure all ingredients are at room temperature and bake just until the center is set but still slightly wobbly.
Can I use a different size pan? For even layers, it’s crucial all pans are the same diameter (8-inch is standard). Using different sizes will make assembly difficult.
How do I get a smooth frosting finish? The crumb coat is essential. Apply a thin layer, chill to set crumbs, then apply your final frosting. Dip your spatula in hot water and dry it for an ultra-smooth finish.
Can I freeze this cake? Yes, unfrosted components freeze well for up to 3 months. Thaw overnight in the fridge. It’s best to assemble and frost after thawing.
Common Mistakes to Avoid
- Using cold cream cheese or butter, which leads to lumpy batter and frosting.
- Overbaking the cheesecake, resulting in a dry, cracked layer.
- Assembling the cake while any component is still warm, causing the frosting to melt and slide.
- Not lining the pans with parchment, making removal and cleanup difficult.
- Adding powdered sugar all at once to the frosting, creating a sugary cloud instead of a smooth mix.
Conclusion
This Red Velvet Cheesecake Cake is a masterpiece of flavor and texture, well worth the multi-step process. By following the detailed guide and heeding the common pitfalls, you can confidently create a breathtaking dessert that impresses on any occasion. The combination of tender, tangy red velvet with rich, creamy cheesecake, all enveloped in velvety frosting, is truly unforgettable. Slice, serve, and savor the applause.